Gyutan Sumibiyaki Yoshitsugu, Eel Valley

Using the highest quality brand from Australia. Only the best cuts are used, seasoned with salt and pepper, and aged for several days before being grilled over the strong heat of Iwate Prefecture's Nara charcoal to lock in the deliciousness. (Please enjoy it with the accompanying Yamagata pickles and Nanban miso.)

Using Hitomebore rice from Tome City, Miyagi Prefecture. We mix in 20% pressed barley with carefully selected rice from contracted farmers in the Special A district and cook it.

Simmered for 5 hours until tender, seasoned with salt for richness.

・Beef tongue slightly less (3 pieces) 2425 yen ・Beef tongue slightly more (5 pieces) 3475 yen ・One serving (4 pieces) 2950 yen ・1.5 servings (6 pieces) 4000 yen

Contains two hearty sausages

With special dressing

Please enjoy lightly seared beef tongue with ponzu sauce.

※ 'Seri Nabe', a specialty of Sendai, is only available from late October to late March. The crisp texture of the seri pairs well with the Hinai chicken broth. It is believed that Yoshitsugu is the only place in Osaka where you can eat 'Seri Nabe'. I don't know, though.

Chilled tofu topped with finely chopped summer vegetables and thickened with kombu-infused 'dashi soy sauce'.

Using oysters from Miyagi Prefecture

A delicacy from Sanriku

Generously coated with mustard

A delicacy from Sanriku, the pineapple of the sea

With Italian dressing

With whiskey or shochu

・Beef tongue (a little less, 3 pieces) 1925 yen ・Beef tongue (a little more, 5 pieces) 2975 yen ・One serving (4 pieces) 2450 yen ・1.5 servings (6 pieces) 3500 yen

From 2100 yen

From 2100 yen